“Easy buttercream recipe that crusts nicely, dyes easily, smooths well, and isn't too sweet. I am figuring a quarter cup per serving.”
READY IN:
15mins
SERVES:
66
YIELD:
16 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl cream butter and shortening with pinch of salt (this cuts a bit of the sweetness).
  2. Slowly add 1 bag of powdered sugar.
  3. Add vanilla (or extract of your choice).
  4. Slowly add second bag of powdered sugar and add milk slowly as needed. Start with a tablespoon at a time so it doesn't thin too much. The whole 1/8 C may not be needed. You may use more if necessary.
  5. Mix until well blended and smooth. For extra fluffiness, I beat mine on low for about 10 minutes, but not necessary.
  6. I am figuring 1/4 C per serving.

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